Tag: food spoilage, adulteration and preservation
Questions Related to food spoilage, adulteration and preservation
Food is preserved at low temperature because
Which among the following is the most reason for storing green coloured apples at low temperatures?
Which of the following are correct?
(i) In canning, heating of food products is not required
(ii) Bacteria and fungi can't be active in absence of moisture.
(iii) Meat and fish are covered with dry salt to check the growth of bacteria.
(iv) At high-temperature fruits, eggs and meat can be stored for a long time.
(v) Use of oil and vinegar prevents spoilage of pickles.
Acetic acid looks like ice due to freezing at ______ $^oC$.
Why the food can be kept for a longer time in cold house than in normal conditions?
The temperature in your freezer should be
The temperature inside your fridge should be
Pasteurization is heating at
We can keep food for longer duration in cold storage than in ordinary cupboard because
Food can be kept unspoiled at